802954

Cuisinart SMD-50 Series Manual

11
Zoom out
Zoom in
Previous page
1/92
Next page
11
The whites will not be uniformly white,
but will appear speckled, and they will no
longer be shiny in appearance.
• Beaten egg whites should be used
immediately after beating them. If they
wait for longer than 5 minutes, they will
begin to deate and lose volume and
structure. Egg whites beaten with sugar
or cream of tartar are more stable and will
last a little longer.
SANITIZING EGG WHITES
Take care when adding raw egg whites to
recipes that are not cooked or baked, as
there is a chance they may carry harmful
bacteria. If you have a recipe that calls for raw
egg whites, you may wish to use powdered
egg whites or “sanitize” the egg whites by
doing the following:
• Put the egg whites, 2 tablespoons of the
granulated sugar from your recipe,
2 tablespoons water, and a pinch of
cream of tartar into the Cuisinart® mixing
bowl and stir until smooth.
• Put over a pan of simmering water and
stir constantly with a spotlessly clean
rubber spatula until the mixture registers
160°F (71°C) on an instant-read thermometer
– start checking the temperature after about
a minute of stirring.
• When the egg white mixture registers
160°F (71°C), dry off the bottom of the
bowl and place it on the Cuisinart® stand
mixer. Insert the chef’s whisk. Continue as
directed in your recipe.
WHIPPING CREAM
The difference between heavy cream and
whipping cream is the butterfat content. The
higher the butterfat content, the more stable
the whipped cream. Heavy cream has a
higher butterfat content than whipping cream
does. Creams that are not ultra-pasteurized
are best for whipping.
The yield of cream generally doubles in
volume. To make 2 cups of softly whipped
cream, put 1 cup of heavy/whipping cream
into a well-chilled mixing bowl. Add about ½
teaspoon pure vanilla or other pure avored
extract and 1 to 4 tablespoons granulated,
superne or confectioners’ sugar.
Follow the recipe task for WHIPPING CREAM
under the WHISKING program for medium-
soft peaks. Add additional time using the
manual mode, on Speed 12, if stiffer peaks
are desired.
• If you are making a sweetened, avored
whipped cream, begin to slowly add
the sugar and avorings as the cream
becomes soft and billowy in appearance.
• Sugars should be sifted before adding to
whipping cream.
• Stop whipping cream when it has
doubled in volume – it should be smooth,
creamy and thick, forming either soft (for
garnishing desserts, folding into desserts)
or stiff (for topping cakes, desserts, piping
decoratively) peaks.
• Unless stabilized, whipped cream should
be served immediately.
STABILIZED WHIPPED CREAM
Stabilized whipped cream will hold longer in
the refrigerator before using, and it can also be
used for decorating, using a pastry bag and
tip. Using gelatin or a purchased stabilizer will
prevent whipped cream from weeping.
To make stabilized whipped cream, soften
powdered gelatin by sprinkling it over water
in a measuring cup. Let stand 5 minutes to
soften. Then place the measuring cup in a
pan of simmering water and stir over low
heat until gelatin is dissolved. Let cool slightly
before adding to cream – but do not allow to
get cold.
• For 1 cup of cream, use ½ teaspoon gelatin
soaked in 1 tablespoon water.
• For 2 cups of cream, use 1 teaspoon
gelatin soaked in 2 tablespoons water.
• For 8 cups of cream, use 1 tablespoon plus
1 teaspoon gelatin soaked in 8 tablespoons
water.
Follow basic whipping instructions, adding
cooled gelatin mixture to cream all at once
after it has whipped to a slightly thickened
stage.
… 11 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Cuisinart SMD-50 Series at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Cuisinart SMD-50 Series in the language / languages: English as an attachment in your email.

The manual is 0.68 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info